In COMO Simple, you’d find crowd-pleasers such as the South Indian curries from COMO’s resorts in the Maldives to Malcolm Lee’s famous soup
When founder Christina Ong launched her first hotel in 1993 (The Halkin, London), it was complemented by a passion for delivering great food inspired by her travels. Since then, the COMO Hotels and Resorts brand have expanded to 18 properties worldwide, with a growing network of chefs that has contributed to the COMO definition of what good food stands for. In the last 10 years, we have seen plenty, including Singapore-based restaurant collaborations with leading chefs, such as Jean-Georges Vongerichten, Massimo Bottura and champion of Peranakan and Straits cuisine, Malcolm Lee (Candlenut and Pangium).
This approach to deliciousness is now distilled into a new cookbook, COMO Simple, which features Ong’s favourite recipes simplified for the home cook. Curated by COMO’s VP of culinary Daniel Moran and culinary director Amanda Gale, two individuals who trained under Neil Perry at Rockpool in Sydney, the repertoire is a confluence of places, traditions and culinary masterminds. From salads and soups to meats, fish and sharing platters, you’d find crowd-pleasers such as the South Indian curries from COMO’s resorts in the Maldives, nasi goreng from Bali and Malcolm Lee’s famous crab and pork ball soup.
“My passion for cooking runs as deep as the happy memories I have of my grandmother in the family kitchen in Singapore,” says Ong in a press statement. “She taught me how fresh, hand-picked ingredients mean everything in the search for flavour… She showed me how food brings you into a community of passionate people… and how the joy of cooking takes on another life when the dishes we make are shared with friends and family.”
COMO Simple will launch in Singapore this February 2025, with a series of culinary masterclasses. Special tasting dishes from the book will also be available at all COMO Hotels and Resorts worldwide until the end of February 2025, with recipe cards to take home.
Published by Marshall Cavendish Cuisine, the cookbook is yours for S$95 on Amazon.